Grilled Pineapple Zucchini Side Salad
25 minItalian
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Vegan
- Gluten Free
- Dairy Free
- Paleo
- Pescatarian
Steps
- 1Cut the zucchinis length-ways into 4 strips each.Peel and slice the pineapple.
- 2Heat up a griddle pan and grill the zucchini for 3-4 minutes on a medium/high heat turning them over a few times.
- 3Transfer the zucchini into a strainer and leave for about 20 minutes until the excess water has drained. Cube and set aside.Grill the pineapple slices in a griddle pan for 2 minutes on each side, set aside for several minutes and drain off excess water. Cube the pineapple.Fry the chopped garlic for a couple of minutes using 1 tablespoon of oil, not allowing it to brown.
- 4Transfer into a bowl, add the remaining oil, and balsamic vinegar.
- 5Combine the zucchini and pineapple, pour in the garlic mixture, add the chopped basil, season and serve!
Nutrition
- Calories
- 227kcal
- Protein
- 3g
- Carbs
- 34g
- Fat
- 11g
- Fiber
- 4g
- Sugar
- 26g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does grilled pineapple zucchini side salad take to make?
About 25 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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